Potato Crust Quiche
I know fall is in the air when I get a request for this dish. And when it's something you can eat for breakfast, lunch, or dinner it's hard to say 'No.' The potato crust is delicious and so adaptable! It's pictured here as described in the recipe, but you can easily make this vegetarian by subbing sausage for a vegetarian sausage (like Field Roast Italian Sausage) or subbing with vegetables of choice.
Ingredients:
For Crust:
3 medium sized Yukon gold potatoes (about 1.5 lbs), unpeeled and shredded. Place shredded potatoes in the center of a dish towel and ring out excess liquid - really important to do this!)
1 medium sized leek, greens cut off, diced and sauteed in oil
1 egg, beaten
3/4 cup grated Parmesan cheese
Salt and Pepper to Taste
Crust Preparation:
Mix all ingredients above together in a bowl
Once thoroughly mixed, press into a 9 inch pie pan
Bake at 350 for 30 minutes or so; until gold to dark golden brown***
***While crust is baking prepare the quiche center:
5 to 6 eggs
Extra Sharp Cheddar - I use Organic Valley Raw Sharp Cheddar
2 Applegate Farms Sweet Italian Sausages. You can easily make this vegetarian by subbing sausage for a vegetarian sausage (like Field Roast Italian Sausage) or subbing with vegetables of choice.
Quiche Center Preparation:
Cut 2 Applegate Farms Sweet Italian Sausages into 1/2 inch thick rounds and brown in oil in pan on stove top;
Shred cheddar, about 1/2 block (3 or 4 ounces)
Whisk 5 to 6 eggs and add 1/2 cup milk
Salt and Pepper to taste
ASSEMBLY]
Assembly:
Pour enough egg mixture to fill about 1/2 inch in the potato crust
Layer of sausage
Sprinkle of cheese
Pour enough egg to cover sausage and cheese
Repeat with sausage and cheese
Top with remaining egg
Bake at 350 for 25-30 minutes (bake time is usually longer for me - about 40 minutes...but check it at 30)
Nutrition Profile:
Calories: 333 Carbohydrate: 18g (23%) Protein: 21g (26%) Fat: 19g (51%)